IMG_8930This was one of the quick fix meals.

It wasn’t quick because I was in a hurry but because I wanted to take up a challenge of making a full meal in 15 minutes (thank you Jamie Oliver). It still took about 20 minutes.

Result was a success and it has become one of the regular things we eat at home.




This recipe would serve two for a light meal.

  • 2 chicken breasts
  • 4 tbsp. curd/yoghurt
  • 1/2 tsp. of ginger and garlic paste
  • 1 tsp. tandoori chicken masala
  • 1 tbsp. lime juice
  • 1 cup of couscous
  • 1/2 onion
  • 6-7 cherry tomatoes
  • 1/2 red dried chilli
  • 1 big clove of garlic
  • 1 red pepper
  • Half a cup of mint leaves
  • Half a cup of coriander leaves
  • Handful of pitted black olives
  • Seeds from half a pomegranate
  • Salt to taste


  1. Preheat the oven for about 5 minutes at 200
  2. Bash the chicken breasts so they are reduced to about a 1cm thick.
  3. In a bowl, mix the curd, ginger garlic paste, tandoori masala, salt and lime juice.
  4. Rub the mixture on to the chicken breasts and leave it to marinate.
  5. Cut the red pepper, take the stalk out, and place it in in the oven till the skin gets a bit char-grilled. (Should be approximately 8-10 minutes)
  6. Heat a griddle pan and grill the chicken on both sides.
  7. In pestle and mortar, crush the garlic, mint, coriander leaves and the red chilly into a paste.In the meantime, take out the red pepper and peal the skin off. Cut into very small pieces.
  8. Finely chop the onion.
  9. In bowl, mix the couscous, the paste, chopped onion and the olives. Boil the water and add it to the mixture. Please note you might need a little less water. You need just about cover the couscous in water. Cover it and leave it to rest for a few minutes.
  10. By now, you chicken should be done.
  11. Take a fork and separate the couscous. Add pomegranate seeds and it is ready to serve
Grilled chicken and couscous

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